Impact of Food Processing on Anthocyanins

This thesis studies the impact of food processing on the stability and antioxidant capacity of anthocyanins in aqueous and real food systems. It investigates the effects of temperature and pH on the stability and antioxidant capacity of anthocyanins in aqueous systems and in real semi-solid and soli...

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Bibliographic Details
Main Author: Sui, Xiaonan. (Author)
Corporate Author: SpringerLink (Online service)
Format: eBook
Language: English
Published: Singapore : Springer Singapore : Imprint: Springer, 2017.
Series: Springer Theses, Recognizing Outstanding Ph.D. Research,
Subjects:
Chemistry.
Food > Biotechnology.
Nutrition.
Microbiology.
elektronické knihy
electronic books
ISBN: 9789811026126
Physical Description: 1 online resource (XXVI, 129 p. 27 illus., 8 illus. in color.)

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Summary: This thesis studies the impact of food processing on the stability and antioxidant capacity of anthocyanins in aqueous and real food systems. It investigates the effects of temperature and pH on the stability and antioxidant capacity of anthocyanins in aqueous systems and in real semi-solid and solid food systems including bread and biscuits. The results of this thesis offer food manufacturers valuable guidelines on the production of functional foods containing anthocyanins, helping to reduce anthocyanins loss and achieve a desired amount of anthocyanins in foods with extra health benefits. .
ISBN: 9789811026126
ISSN: 2190-5053
Access: Plný text je dostupný pouze z IP adres počítačů Univerzity Tomáše Bati ve Zlíně nebo vzdáleným přístupem pro zaměstnance a studenty

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